Mahamri (Kenyan Coconut Doughnuts)

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Coconut Milk
• 1/4 cup Sugar
• 1 teaspoon Instant Yeast
• 1/2 teaspoon Cardamom
• 1/4 teaspoon Salt
• 2 cups Vegetable Oil

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour, 1/4 cup of Sugar, 1 teaspoon of Instant Yeast, 1/2 teaspoon of Cardamom, and 1/4 teaspoon of Salt.
2. 2Gradually add the 1 cup of Coconut Milk to the dry ingredients, mixing with your hands or a spoon until a soft dough forms.
3. 3Turn the dough out onto a clean, lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
4. 4Place the kneaded dough back into the large bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until the dough has visibly doubled in size.
5. 5Gently punch down the risen dough to release the air, then roll it out on a lightly floured surface until it is about 1/2 inch thick.
6. 6Using a knife or a pastry wheel, cut the dough into diamond or square shapes.
7. 7Pour the 2 cups of Vegetable Oil into a deep, heavy-bottomed pan or pot and heat it over medium heat until it reaches 350°F (175°C).
8. 8Carefully place the cut dough pieces into the hot oil, frying in batches to avoid overcrowding the pan, for 2-3 minutes per side, or until they are golden brown and puffed up.
9. 9Use a slotted spoon to remove the fried mahamri from the oil and place them on a plate lined with paper towels to drain any excess oil.
10. 10Serve the mahamri warm.

Related Guides